Layered Guacamole and White Bean Dip
Serves: Serves 8-10 people
Prep time: 25 min.
Cook time: 25 min
Soft Herbs: For soft herbs like basil, parsley, and cilantro (basically any herb with a soft leaf), place them in a glass with an inch or two of water and store at room temperature (storing them in the refrigerator will cause them to wilt or turn black). The herbs should last for up to a week and they’ll make your kitchen look and smell amazing.
Hard Herbs: Hard herbs such as rosemary, chives, and thyme can be wrapped in a damp paper towel and placed in a perforated plastic bag in the refrigerator. In order to retain all of their flavor, do not rinse the herbs until right before use.
Drying Herbs: Herbs are generally best and most flavorful when fresh, but if you have more herbs than you know what to do with and are looking to preserve them for a long time, you can dry them. One of the most common techniques is hang drying. To hang dry herbs, gently wash them with cool water, bunch together like a bouquet and tie with a string. Hang upside down in a well ventilated, dark space. Your herbs should dry within two to three weeks. An alternate way of drying leafy herbs like basil is to remove the leaves from the stem and lay flat on a screen to let dry. Be sure to flip them during the first few days and the leaves should dry in about a week. In both cases, be sure to keep out of sunlight as it will cause the leaves to lose color and flavor.
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